Not really Sashimi quality.
The tuna steak was this weeks offer at the fish monger. It looked great and I asked about Sashimi quality. The answer was: it is fresh tuna, but not up to eating it raw.
I went for seared tuna steak on the Teppanyaki. A brush with soy sauce and a coating with white and black sesame was my choice of preparation.
The salad was an idea on my way home from grocery shopping. What's in the fridge and in the cupboards.
Recipe for 2;
380 g Tuna steak, 1 tbsp sunflower oil
40 g mung bean noodles, 2 spring onions, 1 tomato, 1 yellow bell pepper, 3 tsp light soy sauce, pepper, 1 tsp sesame oil, China seasoning, Japanese pepper
Dark soy sauce, 2 tbsp toasted white sesame seeds, 2 tbsp black sesame seeds, pepper
Put the dry noodles in a bowl and pour boiling water over them. Wait for 5 min and drain. Chop the veggies and put them together with the sauce and oil, mix with the noodles and season with pepper.
Pat the tuna dry. Splash a little oil on the hot Teppanyaki. Sear the tuna on all sides, but keep the center pink. Brush with soy sauce.
Dip both sides in the mixed sesame seeds. Cut in strips and serve with the salad.
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